Paleo Coconut Curry Zoodle Soup
Ingredients
The base
-
2
tablespoons
coconut oil
-
½
one
onion, sliced
-
2
cloves
garlic, chopped
-
1
small
red chile, chopped
-
6
slices
fresh ginger, ¼" long slices
-
1
stalk
lemongrass, cut into 2-inch sticks and smashed
-
2
tablespoons
red Thai curry paste
The broth
-
2
14.5-ounce cans
chicken broth or vegetable broth for vegan
-
1
13.5-ounce can
full-fat coconut milk
The vegetables and protein
-
1
medium
red bell pepper, deseeded and sliced
-
8
ounces
white mushrooms, sliced
-
2
large
chicken breasts, cut into bite-sized pieces (or 12 ounces firm silken tofu, cubed)
-
1
8-ounce can
bamboo shoots, drained
The seasoning
-
2-3
tablespoons
fish sauce (or soy sauce for vegan)
-
3-4
tablespoons
fresh lime juice
-
2
tablespoons
coconut sugar
-
3
green onions, sliced
-
¼
cup
fresh cilantro, chopped
The zoodles
-
2
large
zucchini, spiralized
Instructions
- Heat coconut oil in a large saucepan over medium heat.
- Add onion, garlic, chile, ginger, lemongrass, and red Thai curry paste; cook for 5-7 minutes until the onion softens.
- Pour in the chicken or vegetable broth and bring to a boil; reduce heat and simmer for about 20 minutes.
- Strain the mixture to discard the aromatics and return the broth to the stovetop.
- Add coconut milk and whisk to combine.
- Stir in bell pepper, mushrooms, chicken (or tofu), and bamboo shoots; simmer until the chicken is cooked through and bell pepper is softened, about 15 minutes.
- Mix in fish sauce, lime juice, and coconut sugar; adjust seasoning to taste.
- Serve by placing zoodles in a bowl and pouring the hot soup over them. Top with green onions and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
516
Total fat
32g
Total carbohydrates
27g
Total protein
36g
Sodium
1351mg
Cholesterol
73mg
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